Just like exercise – the two most important parts of cooking a great steak are the warm up and then, most importantly, the REST! (Consider using a good quality digital thermometer. Make sure you cook the steak to the temperature you like – raw is bad, overcooked is worse!)
- Steak of your choice
- Charlie Daniels steak seasoning
- Or alternately use coarse salt and freshly ground pepper, to taste
- 1 tablespoon high-heat, neutral oil of choice (grapeseed, avocado)
- 2 tablespoons unsalted butter
- 2 sprigs fresh rosemary
- 1 clove garlic
- On a cutting board, pat the steak dry with paper towels and let sit at room temperature for 20-30 minutes.
- Preheat the oven to 450˚F (230˚C).
- Generously season all sides of the steak with salt and pepper.
- Heat a medium, oven-safe stainless steel or cast iron skillet over high heat for 5 minutes. Add the high temp oil.
- Once the oil beings to smoke, add the steak to the pan gently to avoid splatter. Cook without moving for 2-3 minutes, until a crust has formed.
- Use tongs to flip the steak over, then add the butter, rosemary, and garlic to the pan.
- Tilt the pan and spoon the butter continuously over the steak for 2-3 minutes.
- Transfer the pan to the oven for approx. 7 minutes for a medium rare steak.
- Transfer the steak to a cutting board and let rest for at least 10 minutes before slicing.
Remove from Grill at this Temperature
130 to 135°F
Final Cooked Temperature
130 to 140°F
How do I thaw my frozen steaks?
We recommend placing your frozen steaks still sealed in their Cryovac packaging in the refrigerator for 2 days to let them slowly thaw. Then remove steaks from the refrigerator, remove the packaging, and allow your meat to get to room temperature on the counter for a couple of hours before cooking.
Can I refreeze my steaks that have thawed out?
For the best flavor and texture, we do not recommend refreezing steaks that have been fully thawed.
After I cook my steaks, how long can I store the leftovers?
Keep bacteria out and protect the flavor of leftovers by storing them in airtight storage containers or aluminum foil. Cool steaks rapidly by refrigerating or freezing within 2 hours. Leftovers should be eaten within 3-4 days or can be frozen for 3-4 months. After thawing frozen leftovers in the refrigerator or microwave, they should be eaten within 3-4 days.
A great way to cook steaks 1.5″ or thinner in the great outdoors.
SEASON: Turn on grill to medium heat. Season grill with a light coat of vegetable oil. Season steaks with salt and pepper (or Tyler Country Market steak seasoning).
SEAR: Place steak on hot grill, close lid and allow to cook for 2 minutes. Lift steak off the grill, turn 45 degrees and place back on the grill. Allow to cook 2 more minutes.
FLIP: Turn steak over and cook for 2 minutes. Lift steak off the grill, turn 45 degrees and place back on the grill. Allow to cook for 2 more minutes. For medium rare, the total cook time is 8 minutes. Check the temperature of the thickest part of the steak to determine when it is done to your preference. See chart for temperature guidelines.
REST: Remove steaks from the grill and cover loosely with aluminum foil. Let stand 5 minutes. The steaks continue to cook – the temperature will rise about 5 degrees. Finish with a pinch of flaked salt. Serve.